patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Buy this Art Print at AllPosters.com
Garlic, Crab, Chile,
Mario Batali: Simple Italian Food
by Mario Batali, 1998, Clarkson N. Potter, Inc.
combine well with the austere richness of crab to bring out the
to its maximum. When buying crab meat at your fish-
any that has been pasteurized, as it will have lost most
of the great brininess
so essential to the success
of this dish.”
cup extra-virgin olive oil
garlic cloves, thinly sliced
tablespoon finely sliced serrano chile
cups Trebbiano or other dry white wine
tablespoons (1/2 stick) butter
pound fresh lump crab meat, picked over
pound fresh or dried cavatelli
6 quarts of water to a boil and add about 2 teaspoons salt.
a 12- to 14-inch sauté pan, heat the olive oil. Add the garlic and sauté
over medium heat until lightly browned, 2 to 3 minutes. Add the chile,
wine, and butter and bring to a boil. Stir in the crab meat and
immediately remove from the heat.
the pasta until tender yet al dente, about 6 to 8 minutes. Drain well
add to the crab mixture. Return to the heat and cook briefly until most
the liquid is absorbed. Pour into a warm serving bowl and serve.
When making hot dishes, do not add the crab until the last
as it quickly becomes stringy and tough if overcooked.
- Seafood Recipe Archives
Index - Pasta Recipe Archives
Recipe Archives Index